Spicy Carrot Ginger Soupers |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My first attempt to make carrot soup , and I was far from disappointed. It's totally sweet with no added sugars or sweeteners, but spicy from the ginger. Try and you will find yourself excuses at the store for buying 2 extra pounds of baby carrots. And it's cheap, fast, and comforting! Ingredients:
2 lbs baby carrots, chopped |
1 large onion, chopped |
3 stalks celery, chopped |
2 large garlic cloves, minced |
2 quarts chicken stock |
2 -3 tablespoons ginger, fresh, grated |
1 pinch cayenne pepper |
1 tablespoon parsley |
salt |
pepper |
1 cup half-and-half cream (optional) |
2 -3 tablespoons olive oil |
Directions:
1. Chop and prepare all vegetables and put into a bowl. Put garlic and ginger in a small, separate bowl.
2. In large dutch oven heat olive oil until it shimmers. Add vegetables, season with salt and pepper, and cook until tender.
3. Add garlic and ginger to vegetable mix and stir well until very fragrant without burning.
4. Add chicken stock, cayenne, parsley, and salt and pepper to taste.
5. Cook until all vegetables are very soft.
6. With an immersion blender, puree soup and re-taste for seasoning. If desired add cream, half-n-half, milk, or otherwise.
7. Heat to a simmer but do not boil if you creamed it.
8. Enjoy.
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